Banarasi Mix Achar · Kacchi Ghani Sarso Ka Tel
Traditional Banarasi Mixed Sabzi Ka Aachar | Mix Vegetable Pickle
मिक्स सब्ज़ी का अचार — एक जार, अनेक स्वाद
Original price was: ₹400.00.₹299.00Current price is: ₹299.00.
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Cold-Pressed Mustard Oil • Whole Spices • No Preservatives • No White Salt
“Ek barni mein sab – mango, gajar, gobhi, mirch. Ek baar kholo toh dil khush ho jaaye.”
Our Banarasi Mixed Sabzi Ka Achar brings together the best seasonal vegetables – raw mango, carrot, shalgam, green chilli and sometimes gobhi – all in one jar with a common Banarasi masala base and kacchi ghani mustard oil. Sun-cured for 3 to 4 weeks until every vegetable has absorbed the spices and oil fully.
The mix changes slightly with the season because we only use what is fresh and available. This is how mix achar has always been made in UP homes – whatever the season brings, together in one barni.
Medium spice, good sourness, varied textures. The most versatile achar in our range and the most complete one too.
What vegetables are in the mix?
Seasonal selection – typically raw mango (sourness and texture), carrot (sweetness and crunch), shalgam or turnip (earthy depth), green chilli (heat) and sometimes gobhi or unripe mango. The exact mix varies by season because we only use fresh, seasonal vegetables – not pre-processed or stored ingredients.
How is this different from Pachranga or commercial mixed pickle?
Commercial mixed pickles like Pachranga typically use artificial colour for the bright yellow-orange appearance, refined oil and sodium benzoate as preservative. Our mix achar uses natural vegetables, kacchi ghani oil, sendha namak and sunlight. The colour is duller, more natural. The taste is completely different – you can taste the actual vegetables, not just salt and oil.
| Product Name | Banarasi Mix Sabzi Ka Achar (Mixed Vegetable Pickle) |
| Also Known As | Mix Achar, Mixed Pickle |
| Style | Banarasi, North Indian, Traditional |
| Net Weight | 400g |
| Shelf Life | 12 months unopened |
| After Opening | 3 to 4 months at room temperature |
| Storage | Cool dry place. Always use a dry spoon. |
| Oil Used | Kacchi Ghani Cold-Pressed Mustard Oil (own farm, Varanasi) |
| Salt Used | Sendha Namak - no white salt |
| Preservatives | None |
| Artificial Colours | None |
| Vinegar | Not used |
| Sun Cured | Yes - 3 to 4 weeks |
| Spice Level | Medium |
| Vegetables | Seasonal - typically raw mango, carrot, shalgam, green chilli |
| Made By | Banarasi women artisans, Varanasi, UP |
| Packaging | Food-grade plastic jar with tamper-evident sealed lid |
Sourced from Varanasi and UP farms. No synthetic additives, no hidden chemicals.
Mixed Seasonal Vegetables
UP farms, seasonal
Raw mango, carrot, shalgam, green chilli. Changes by season - always fresh, never stored.
Kacchi Ghani Mustard Oil
Own farm, Varanasi
Cold-pressed. The unifying carrier for all vegetables and spices.
Kalonji (Nigella Seeds)
Varanasi, UP
Signature Banarasi spice. Ties all the vegetables together with a consistent flavour note.
Saunf (Fennel Seeds)
Varanasi, UP
Mild sweetness that balances the mix.
Lal Mirch (Red Chilli)
Varanasi, UP
Medium heat across the whole jar.
Haldi (Turmeric)
Varanasi, UP
Anti-inflammatory, warm colour, earthy base note.
Sendha Namak
Himalayan
Natural curing salt and preservative.
Dal Chawal
The classic everyday combination. One spoonful on the side is all it takes.
Paratha and Roti
Hot tawa paratha with a little desi ghee and achar. Cannot be beaten.
Khichdi
Transforms a plain meal into something deeply satisfying.
Curd Rice
Tanginess of achar cuts through mild curd rice perfectly.
Puri and Sabzi
Classic Banarasi breakfast or lunch pairing.
Thali
A small barni of achar completes any proper Indian thali.
Pro tip
The variety of textures in mix achar makes it particularly good with plain boiled rice or khichdi. Pick a piece of each vegetable for each bite - different textures in the same spoonful.
Storage tip
Always use a dry spoon - no moisture ever. Keep tightly sealed at room temperature away from sunlight. Refrigerate after opening for longer shelf life. This achar gets better with age - the oil and spices keep maturing in the jar.
Mix Sabzi Ka Achar is where most commercial brands cut corners most aggressively - artificial colour for the bright appearance, refined oil, sodium benzoate, pre-processed vegetables. Our Banarasi version uses fresh seasonal vegetables sourced locally, our own farm mustard oil, sendha namak and 3 to 4 weeks of natural sunlight. The colour is more natural and varied. You taste the actual vegetables, not just salt and oil.
| What we are comparing | Salteen | Typical commercial brand |
|---|---|---|
| Vegetable freshness | Fresh seasonal - raw mango, carrot, shalgam. Changes with season, always fresh. | Pre-processed vegetables from stored base material. Year-round uniform. |
| Oil or fat used | Kacchi ghani cold-pressed mustard oil or pure groundnut oil. Own farm, Varanasi. | Refined oil, mixed oils or palm oil. Source rarely disclosed. |
| Preservatives | Zero. None at all. | Sodium benzoate, potassium sorbate or similar synthetic preservatives. |
| Who makes it | Banarasi women artisans in Varanasi, UP. Small batches every season. | Factory workers, often outside the region named on the label. |
| Artificial colour | None. Colour comes from natural ingredients only. | Often added for visual consistency across batches. |
| Batch size | Small seasonal batches. Made fresh every year. | Mass-produced year-round from pre-processed or stored base material. |
| Satisfaction guarantee | Order not right? Full replacement or refund within 7 days. No questions. | Varies - many brands do not offer returns on food products. |
Small batch, every season
Fresh every season when ingredients are at their best. Not from a warehouse sitting for months.
Women-made in Varanasi
Every product prepared by Banarasi women artisans. Not a marketing point - just the truth.
100% satisfaction guarantee
Order not right? Contact within 7 days. Full replacement or refund, no questions.
Made in Varanasi. Delivered across India. Traditional hands, modern logistics.
Frequently Asked Questions
THE PROCESS
Saari Sabzi, Ek Barni Mein
Mango, carrot, turnip, green chilli — the complete Banarasi pantry in one jar.
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Seasonal Vegetables
Mango, carrot, shalgam, gobhi and green chillies selected by season and freshness
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Cut & Sun-Dry
All vegetables cut uniform and sun-dried 1-2 days to concentrate flavour
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Common Masala Base
Traditional Banarasi spice blend applied uniformly across all vegetables
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Pack in Kacchi Ghani Oil
All vegetables packed together in cold-pressed mustard oil
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Mature Together
3-4 weeks for flavours to meld — each vegetable softens at its own pace
Loved by Families Across India
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